Each week featured chefs will present a three-course meal!
MENU FOR WEDNESDAY, 8/5
Taquitos
shrimp & jicama with salsa verde and crumbled feta cheese
Herb-Crusted Salmon Medallions
wrapped in zucchini squash topped with a lemon-citrus sauce
served with grilled vegetables
Grilled Baseball-Cut Top Sirloin
with Yukon potatoes Diane, roasted vegetables, and a mushroom demi-glace
Fresh Berries
with Grand Marnier creme sauce
